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Dorie Greenspan’s Cream Scones


  • 1 egg
  • 2/3 cup heavy cream
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter cut into small cubes


  • Preheat oven to 400 degrees.
  • Beat egg and cream together and set aside (a two cup measuring cup works really well here). Set aside.
  • In large mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the butter and rub it into the flour until you have a pebbly mixture.
  • Pour the egg and cream into the flour/butter mixture and stir to combine with a rubber spatula. When the mixture is totally incorporated, divide the dough into two equal sized balls. Pat them disks about an inch tall. Place them on a parchment or Silpat-lined baking sheet. Carefully cut each disk into six segments (I used a bench scraper) and separate them.
  • Bake the scones for 20-22 minutes, until the are nicely browned. Serve immediately. Store any leftovers in an airtight container.